This blog is for the posting of Vintage Recipes. I have inherited recipes from both my grandmothers, mother, aunts, etc over the years. I am also a cookbook collector with several old cookbooks in my possession. My goal here is to share with you older recipes that have been lost to many. I hope you will enjoy my blogs and some old memories will be revived by some of the recipes. Note:To save the vintage value of these recipes, I make no changes. You see the original recipe as written.

In
small skillet, saute celery and onion in butter until tender. In a
large mixing bowl, combine celery mixture, cornbread, bread cubes,
sausage and sage; mix together well. Add broth, water and eggs; toss
lightly until bread is thoroughly moistened. Add 1/2 cup more water if
you desire a more moist dressing. Lightly spoon stuffing into body
cavity and neck region of turkey. Truss and roast according to turkey
roasting directions. Makes enough stuffing for one 12 to 16 lb turkey.
Place any leftover stuffing in a buttered casserole dish. Cover and
bake the last 35 to 40 minutes of the turkey roasting. If you do not
want to stuff a turkey, put the stuffing into a large baking dish and
bake 35 to 4o minutes at 350 degrees.

Using
an electric mixer, blend flour, oats, brown sugar, and butter until
crumbly. Press mixture into the bottom of a 9x13-inch pan. Bake 15
minutes. In a large mixing bowl, mix the pumpkin, milk, eggs, sugar,
salt, cinnamon, cloves, and ginger together until well blended. Pour
the mixture over the baked crust. Return to oven and bake for 40
minutes. Make the topping below and sprinkle over the pumpkin mixture
for the last twenty minutes of the baking time.

Beat
oil, sugar, pumpkin and eggs together until well blended. Combine
flour, baking powder, soda, salt, and cinnamon together in a sifter.
Sift mixture into the pumpkin mixture. Blend well. Grease a jelly roll
pan and pour batter into prepared pan. Bake at 350 degrees for 20 to
25 minutes. Frost with a powdered sugar frosting or a cream cheese
frosting, if desired.

Mix
all ingredients together until well blended. Put on board and knead
until perfectly smooth and satiny. Tint with food color if desired.
Shape and use as desired in making any of the following candies:

MINTS: Omit vanilla and add a few drops oil
or extract of peppermint or wintergreen. Tint green or pink. Shape
into 3/4 inch balls and flatten into patties with a fork. Let dry and
store in airtight container.

Saturday, June 17, 2017

I got this recipe approximately 40 years ago from a handout at a Christmas Open House at a local flower
shop in Southern Indiana. These cookies are very simple and
they will remind you of the "Girl Scout" Thin Mint Cookies.

Melt 1
pound semisweet chocolate coating. Add 6 drops of oil of peppermint
flavoring and mix well to blend. Dip Ritz crackers till well coated and
place them on a waxed paper lined cookie sheet to set. Store in an
airtight container and keep in a cool place until ready to serve.This recipe was passed out at a Christmas Open House at a local flower
shop in Southern Indiana years ago. These cookies are very simple and
they will remind you of the "Girl Scout" Mint Cookies.

Melt 1
pound semisweet chocolate coating. Add 6 drops of oil of peppermint
flavoring and mix well to blend. Dip Ritz crackers till well coated and
place them on a waxed paper lined cookie sheet to set. Store in an
airtight container and keep in a cool place until ready to serve.

Tuesday, June 13, 2017

This recipe is from an old diner in the Southern Indiana town where I was born and raised. Sadly, the diner has been gone for years.

2 lbs ground beef
6 slices dry bread crumbs, grated
1 24-ounce bottle ketchup
1 24-ounce bottle water
1/2 cup cracker meal
2 tablespoons celery salt
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 cup brown sugar
4 or 5 shakes Worcestershire sauce
salt and pepper (to taste)
Mix hamburger and bread crumbs in a large bowl like meat loaf. This keeps the burgers together. Form into nice size burgers. Fry lightly in a frying pan. Lay them in a lasagna or 12 x 9 cake pan single layer. As you get more, layer them up. Slice a big onion and sprinkle on top.
Meanwhile, mix all the first ingredients in a bowl and pour over the burgers. They should be covered. If not, mix up a little more water and ketchup. Pour over the top.
Bake at 350 degrees for one hour and 15 minutes.

Pastry for a double-crust 9-inch pie:

In a large bowl, stir flour and salt together until blended. Using a pastry blender or two knives, cut lard or shortening into flour mixture until the mixture becomes mealy.

Mix in ice water a little at a time with a fork, stirring until the mixture leaves sides of bowl and forms a ball. Finish shaping dough into a ball with your hands, cut in half with a knife to form two balls for the top and the bottom of the pan. On a lightly floured board, flatten one ball of dough and roll with a lightly floured rolling pin from center to edge in a circular fashion, making a 12-inch circle. Place pastry into a 9-inch pie pan, fitting gently and trimming off excess dough with sharp knife or scissors. Fill or bake according to recipe. Roll out remaining dough in the same manner to use as a top crust.

Slice apples into a large bowl and sprinkle with lemon juice. Add sugar, flour, salt, cinnamon, and nutmeg to apples; mix together well. Mix apples again with a large spoon then turn into pastry lined pie pan. Dot the surface with the butter or margarine. Place top pastry over pie and seal the edges well. Cut steam vents in center of the top crust or poke several times with a fork. Bake pie in a 425 degree oven for 45 - 55 minutes or until crust turns a golden brown and the filling starts to bubble up through the vents.